Lentil and wild rabbit soup

Name: Lentil and wild rabbit soup
Yield: Serves 6-8
Ingredients: 1 large fresh bouquet garni of parsley, thyme and bay leaf; 200 g dried Puy lentils, rinsed; 125 ml full-bodied red wine; 125 ml port; salt and freshly ground black pepper; 1 onion, peeled and halved; 2 celery sticks, trimmed and halved; about 1.5 litres chicken stock; 1 garlic clove, peeled and halved; 2 juniper berries, bruised; 5-6 black peppercorns; 2 carrots, peeled and halved; 1 wild rabbit, jointed

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

Wild rabbit and lentils have a natural affinity. This is a hearty soup with an earthy flavour. Serve it with croutons or toasted bread.

Ingredients

1 wild rabbit, jointed
2 carrots, peeled and halved
1 onion, peeled and halved

Gluten-free
Winter
Soup

Method

Put the rabbit and vegetables in a large pot and cover generously with chicken stock. Bring to the boil, skimming off any scum. Add the garlic, juniper berries, peppercorns and bouquet garni. Reduce the heat and simmer for 30 minutes.

Lift out the rabbit joints and set aside to cool slightly. Strain the stock and return to the pan. Bring back to the boil. Add the lentils and simmer for